Since I got a lovely food processor from my future sister-in-law for Christmas, I have been able to make my own flours at home. So I told my dad that I would give peanuts a try.
French Meringue Macarons
(Makes about 40-50 macarons)
250 grams of peanut flour
350 grams of powdered sugar
1 cup of egg whites (from 6-7 eggs)
A pinch of salt
150 grams of granulated sugar
- Line your baking trays with parchment paper.
- Separate your egg whites 2-3 days before baking. Cover and store them in the refrigerator. Two hours before you start making your macarons, take the egg whites out of the refrigerator, uncover them, and let them come to room temperature.
- Weigh out 250 grams of peanuts and 350 grams of powdered sugar.
- Using a food processor, pulse the peanuts and powdered sugar until they are combined. You'll notice a lovely peanut aroma when you're using the food processor to chop up the nuts. Make sure you do not leave! Keep an eye as you do not want the mixture to start getting clumps, you do not want the mixture to become oily.
- Sift the peanut flour and powdered sugar if you'd like smoother shells.
- Using the whisk attachment on your stand mixer, whisk the egg whites with the salt. Slowly pour in the granulated sugar. When the egg whites reach stiff peaks, turn the mixer off.
- Fold the sifted peanut and sugar mixture with the egg whites. You want to end up with a smooth batter that creates a ribbon when you lift it up from your spatula.
- When the batter is ready, fill your piping bag and pipe equal rounds on a silicone mat or parchment paper.
- Carefully tap your tray against the table or counter to eliminate air bubbles.
- Let the macarons rest in room temperature for about 15 minutes.
- Preheat the oven to 300°F/150°C (325°F/160°C for a non-convection oven, although a convection oven is preferred for baking macarons).
- Bake your first tray of macarons for 14-15 minutes.
- When the macarons are done, let them cool, and then gently peel the macarons off the parchment paper.